The aim of this paper was to study the influence of cranberries and grape seed addition on the quality of cookies. The recipe and technology for making cookies was optimized with addition of cranberries and grape seeds flour. Three samples of cookies, PM, P1 (15% cranberries, 3% grape seed flour) and P2 (25% cranberries, 3% grape seed flour) were subjected to sensory analysis in order to establish consumer s preference. Sensory evaluation using hedonic scale indicated that the sample with 25% cranberries content had the highest score. Both grape seed powder and the finished products have been subjected to physic-chemical analysis, studying moisture content, total protein, ash, total polyphenols and antioxidant activity. Additions bring an important content of polyphenols and increase antioxidant capacity, beneficial to consumers.